Last week's Rio Olympics-themed brekkie at Stand By Me featured a fabulous cornbread! Great flavour, great texture, and actual corn kernels throughout. I've often made cornmeal muffins but it had never occurred to me to add chunks of corn. Tried it today and the resulting muffins were excellent ...
1 cob of corn (microwave it for about three minutes, then slice the kernels off with a sharp knife)
1 cup wholemeal flour
0.5 cup cornmeal (also known as polenta)
salt, to taste
pepper, to taste
0.5 teaspoon baking soda
1.5 teaspoon baking powder
1 egg, beaten
0.75 cup milk
3 tablespoons butter, melted
Mix the dry ingredients. Stir in the egg, milk, butter and corn kernels. Spoon into greased muffin pans and bake at 180 degrees C for about 20 to 25 minutes (test with a skewer). These freeze well for weekday lunches.